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Home My WebLink AboutBuffalo Wild Wings Grill & Bar 011242 05 17 17.LS.PDFFood Establishment Inspection Report Score: 97.5 Establishment Name: BLFFALC WiLa WINGS GRILL & BAR Establishment ID: 2018011242 Location Address: 2410 H"Y 70 SE *Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 6 5 1 1 7 1 2 0 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 1 1: 0 0 Q Pm Time Out: 1 2: 0 0 is Pm Permittee: BLAZIN WINGS, INC Total Time: 1 hr0 minutes Telephone: (828) 323-1016 Category #: III Wastewater System:❑MunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Factorllntervention Violations: Water Supply; FalMunicipallCommunity []On -Site Supply No. of Repeat Risk Factor/Intervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing faclnrs that iscrease the chancy otdevelnping foodborne illness. Public Health Interventions. Castrol measums to prevent foodborne illness or injury. Good Retail Practices Good Retail Practised Preventative measureslo eonlrolthe addition ofpalhogens, ohemioals, and p ical ohI cis is to inods. IX Il ul I R.'A Iii -Compliance Status uui G61 R VR IN -UT raA X,p Compliance Status OUT CE1 R VR Supervision .2652 Safe Food and Water .2653, .2665, 3658 1 ❑ ❑ PIC Present, Demonstration -Certification by 1 accredited program and perform duties ❑ ❑ ❑ El 28 ❑ ❑ f ] F Pasteurised eggs used where required + ❑ ❑ ❑ Employee Health .2652 29 1 ❑ Water and iCe from approved source + Q 1:10 ❑ ❑ IJlana9ement, employees knawleidge; respun sibilities & re o" . �0 ❑ ❑ ❑ 30 ❑ ❑ Variance obtained fors specialized processing P P 4 1 s meths ds ❑ ❑ ❑ ❑ 3 X 10 Proper use of reporting, restriction & exclusion 3 ❑❑ ❑ ❑ ❑ Food Temperature Central • .26$3,.7654 Good Hygienic Practices .2652, .26533 37 L'J ❑ Proper cooling methods used, adequate equipment for tompsratura control ❑ ❑ ❑ 4 Proper eat" tastin 9. dfinki ing, or tobacco use 32 Ad ❑ ❑ ❑ Plant food properly cooked for hot holding = ❑ ❑ ❑ ❑ 5 ❑ I 1 IJo dischargefrom eyes. nose or mouth • Ell Ell ❑ ❑ ❑ 33 j�j ❑ ❑ ❑Approved thawing methods used < F7 •a ❑ ❑ ❑ Preventing Contamination by Hands .2652, .2653, .7655,.2656 6 5D ❑ Hands clean & properly washed a QQ ❑ ❑ ❑ 34 ❑ Thermometers provided 8 accurate a ❑ ❑ ❑ 7 ❑ ❑ IJ o baro hand contact with RTE foods or pre- ❑ a roved alternate rocedure ro ern followed a ❑❑ ❑ ❑ ❑ Fo Identification 2553 35 ❑ Food propedylabaled.arginalcontairter z + a ❑ ❑ ❑ 8 ❑ Handwashing sinks supplied & accessible ❑0 ❑ ❑ ❑ prevention of Food Contamination .2652,.2653,.2654,.7656,.2657 Approved Source .2653, .7655 36 ❑ Insects& rodents not present; no unauthorized animals ❑ ❑ ❑ ❑ 9 Q ❑ Food ablained from approved source z ❑0 ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation, storage &display 1 0 ❑ ❑ ❑ 111 ❑ ❑ Food received at propertemperature x .❑ ❑ ❑❑ 38 ❑ Personal cleanliness + s a ❑ ❑ ❑ 11 N ❑ Food in good condition, safe & unadulterated x a❑ ❑ ❑ ❑ 59 ❑ Wiping cloths: properly used &stored i ❑ ❑ ❑ 12 ❑ ❑ ❑ Required records available: shellsicck tags, 2 parasne destruction ❑ ❑ ❑ ❑ 40 ❑ ❑ Washing fruits & vogotablac o ❑ ❑ ❑ Pratealion From Contamination .2653, .2654 13 tE ❑ ❑ ❑ Food separated & protected 3 , 0 ❑ ❑ ❑ Propertlse of Utensils .2653,.2654 41 ❑ In -use utensils: properly stored 0 ❑ ❑ ❑ 14 ❑ ® Food-contactsurfaces: cleaned & sanitized ❑ ❑ ❑ 4 � 42 ❑ Utensils, equipment& linens: properly stared, drled & han died � � ❑ ❑ ❑ ❑ 15 ❑ Proper disposition of returned, previously served, reconditioned. & unsafe Food ❑❑ ❑ ❑ ❑ 43 Q ❑ Single -use & single -service articles: properly stared & used + s ❑ ❑ ❑ ❑ Potentially Hazardous Food TimelTeln perature .26'53 16 ❑ ❑ ❑'& Proper tasking lime & temperatures ' ❑❑ ❑ ❑ ❑ 444 ❑ Gloves used properly + s Q ❑ ❑ ❑ 17 Proper re healing proceduresfor hat holding s ❑❑ ❑ ❑ ❑ Utensils and EgUipoeft .2653, .2654, .2663 45 qulpmen , oo non- oo contact surfaces approved, cleanable, properly designed, constructed, & used z i a ❑ ❑ ❑ 18 ❑ ❑ ❑ Proper cooling time & temperatures s = ❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hat holding temperatures s ❑❑ ❑ ❑ ❑ 46 ❑ We ewashing facilities: installed, maintained, & used; tact strips + s ❑ ❑ ❑ ❑ 20 Proper cold holding temperatures s I]❑ ❑ ❑ ❑ 47 ❑ K Non-food contact surfaces clean + 0 ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition 0 ❑ ❑ ❑ Pkysioal Faoiities .2654, .26$5,.2656 Time asa public heath control: procedures & 22 E] E] Elrecords x ' l El ElE, 48 ❑ LJHot & cold water available, adequate pressure 2 1 D LJ Ll❑ Consumer dvisofy .2653 49 0 ❑ Plumbing installed; proper backflowIevices z dim ❑ ❑ ❑ 23 ❑ ❑ I Consumer advisory providedfor raw or undercooked Foods ' 0 ❑ ❑ ❑ 50 ❑ Sewage 8 waste water pmperlydisposed z 1 'F] ❑ ❑ ❑ Highly Susie ptiblePopulations .2653 51 ❑ ❑ Toilet facilities: prope rly constructed. supplied & cleaned ' El El ElPasteurized 74 ❑ E)offered foods used; prohibited foods not = ❑ ❑ ❑ El 52 4 ❑ Garbage & refuse props rlydisposed; facilities maintained 11 171 ❑ Chemical .2653, .2651 25 [:] [:] m Food additives. approved & properly used l [:] E] ❑ $3 4 ElPhysical facilities installed, maintained & clean E, a ❑ El El 26 ❑ ❑To>ccsubstancas properly identilled ctorad. & uted z ❑ El 1—]54 ❑ Meels ventilation & lighting requirements; designated oreasused o El El El4 Conformance with App roved Prooedures .2653,.2654.1658 Total Deductions: 2.5 77 ❑ ❑ �kJCompliance with variance, speaalized process, z reduced a en parkin criterla or HA PCP plan 0 ❑ ❑ ❑ North Carolina Departmentof Health & Human Services o Division of PublicHeahh + Environmental Health Section • Food Protection Program DHHS is an equal opportun ity employer. OR Off Pagel of _ Food Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: BU=FALL WILDVVINGS GRILL & BAR Establishment ID: 2018011242 Location Address: 2410 -IvvY 70 SE ❑Inspection ❑Re -Inspection Date: 0511712017 City: HICKORY State: NC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: III Wastewater System: IF MunicipallCommunity ❑ On -She System 388(vbufalowildwings.com Email 1: Water Supp y:❑ Munici allCommunity ❑ On-Bie System Permittee: SLAZIN WINGS, INC Email 2: h2cle9ningLLCC&gmail.cem Telephone: +:8281323-1016 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp CHEESE HCT WELLQ 140 RAW WALK IN COOLER 40 DICED PREP COOLER 43 LETTUCE PREP COOLER 40 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 14 4-601.11 (A) Equipment, Fooc-Contact Surfaces, Nonfood-Conlact Surfaces, and Ltensils - P SANITIZER WAS NOT TO APPROVED STRENGTH. TOWELS WERE NEUTRALIZING QUAT SOLUTION. CDI - QUAT SOLUTION WAS MIXED IN SPRAY BOTTLES AND PAPER TOWELS WILL BE USED UNTIL TOWELS CAV BE REPLACED. 47 4-602.13 Nonfood Contact Surfaces - CLEAR PLASTIC CONTAINERS FOUND WITH FOOD RESIDUE. DISHES WERE WASHED AND SAN TIZED DURING INSPECTION. If 51 5-203.12 Toilets and Uri -121s - C URINAL IN MEN'S REST (ZOOM DUE5 NUf rLUSH. REPAIR AS NEEDED. First Last Person in Charge (Print 8 Sign): ioc_ &__ V First Lasf Regulatory Authority (Print & Sign): REHS 1D: 1896 - Sears, LLke Verification Required Date: 1 1 RENS Contact Phone Number ( ) - North Carolina Department of Health $ Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DiHHS is an equal opportunity employer. Paget of rued Establishment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Esta bIishimellt Name: BUFFALC WI LD VVI NGS GRILL & BAR Establishment ID: 2018011242 Observations and Corrective Actions Violations cited in this re port must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. North Carolina Department of Health & Human Services • Division ofPuhlic Health • Environmental Health Section • FoDd Protection Program �ukvl#S DHHSisail equal o pp"u n ity employe r. Page 3 of Food Establishment Inspection Report, 312013 N/ scall